Though I love this mole poblano recipe, I didn't have the two days required to make it from scratch, so I went with the Dona Maria off-the-shelf version for this recipe (as Walsh recommended). The mole sauce is mixed with peanut butter, garlic, and oil, plus I threw in a chopped chipotle in adobo for a little extra heat and depth. The mole mixture is then slathered on a piece of skirt and grilled over high heat until medium-rare.

You can't really go wrong with skirt if you cook it right, so I was bound to like this by default. The mole seemed to burn off more than bake in, but there was a faint earthy crust on the outside that was a tad too subtle to hold up against the big beefy flavor of the steak. It didn't reach the heights of the Alton Brown recipe I hold so dear, but when paired with this ancho-raisin sauce, the whole fajita really came together and was something special in its own right.

*The original recipe called for flank steak, but skirt > flank, so I made that substitution.

About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.